Results on colour changes upon HP and following storage are
listed in Table 2. HP induced changes in both L* (lightness) and a*
(redness) values in all species. Lightness increased significantly
when pressure was applied, and increased in both cod and salmon
at 200 and 500 MPa, while in mackerel lightness increased only at
500 MPa. Redness was significantly reduced by HP treatment at
500 MPa in salmon and mackerel. Redness was not detected in cod.
Generally, both lightness and redness were not significantly
affected upon storage in HP treated samples. Only in fresh salmon
(control) lightness increased and redness decreased upon storage
for 25 days.